Canapés
Asparagus with quail egg
Amuce buche
Chicken liver parfait
with brioche
First course
Beetroot salad, goat cheese, walnuts
and aromatic oil
Main course
Lamp rack with rosemary baby
potatoes and lamb jus
Or
Duck confit with dauphinoise
potatoes cherry consommé
Dessert
Lemon tart with sorbet
and meringues